Name: Beet Salad with Feta, Cucumbers, and Dill
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 tablespoon lemon juice; ½ teaspoon kosher salt; 3 tablespoons extra-virgin olive oil; 2 cups roasted or canned beets, cut into roughly ½″ pieces (about 2 large beets); 1 medium cucumber, seeded, halved, and thinly sliced; 4 oz feta cheese, crumbled; ¼ cup fresh dill, roughly chopped

I love how this vibrant beet salad blends earthy roasted beets with crisp cucumbers, tangy feta, and fresh dill—all tossed in a simple lemon-olive oil dressing. It’s quick, colorful, and full of flavor. Beet Salad with Feta, Cucumbers, and Dill

Why You’ll Love This Recipe

I adore this salad because it’s ready in just 10 minutes, yet it feels both sophisticated and fresh. The combination of sweet beets, salty feta, and bright dill brings a Mediterranean twist that’s perfect as a side or a light lunch. I can use canned beets when I’m short on time, or roast fresh ones for extra depth.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon lemon juice
½ teaspoon kosher salt
3 tablespoons extra-virgin olive oil
2 cups roasted or canned beets, cut into roughly ½″ pieces (about 2 large beets)
1 medium cucumber, seeded, halved, and thinly sliced
4 oz feta cheese, crumbled
¼ cup fresh dill, roughly chopped

directions

In a small bowl, I whisk together lemon juice and kosher salt until the salt dissolves. Then I drizzle in olive oil gradually, whisking to emulsify.
I place the beets in a large bowl and toss with half the dressing. I let them sit while prepping the rest.
Just before serving, I add cucumbers, feta, dill, and the remaining dressing. Then I gently toss everything together.

Servings and timing

Servings: 4
Prep time: 10 minutes
Total time: 10 minutes

If I roast fresh beets, I wrap them in foil with a bit of olive oil and bake at 400°F (200°C) for 45–60 minutes, then peel once cooled. Otherwise, canned beets save lots of time.

Variations

I use golden beets for less staining and a sweeter taste.
I swap lemon juice for red wine or balsamic vinegar if I want a different tang.
I replace feta with goat cheese, blue cheese, or gorgonzola for a unique flavor.
I add toasted pine nuts or walnuts for crunch and richness.
I stir in fresh mint or parsley instead of dill for a bright twist.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3–4 days. It’s best to add the dressing just before serving to keep the cucumbers crisp. Leftovers taste great cold—no reheating required.

FAQs

What’s the best way to cook fresh beets?

I roast them wrapped in foil at 400°F for 45–60 minutes, or boil them until tender. Once cool, the skin slips off easily.

Can I make this salad ahead of time?

Yes! I dress only the beets ahead of time and keep cucumbers, feta, and dill separate. I combine everything shortly before serving to keep textures fresh.

Why is the salad pink?

Red beets release vibrant pigment that turns everything pink. To keep cucumber, feta, and dill looking fresh, I reserve a bit to sprinkle on top after mixing.

Can I use pickled beets?

I can, but since pickled beets are already tangy, I reduce or skip the lemon in the dressing and adjust salt and sweetness accordingly.

How can I prevent cucumbers from becoming soggy?

After slicing cucumbers, I sometimes salt them lightly, let them sit for 10 minutes, then drain to remove excess moisture. I also add them just before serving.

Conclusion

Whether I’m hosting a cookout, packing my lunch, or want a healthy side dish, this beet salad hits the spot every time. It’s colorful, nutritious, and bursting with Mediterranean flavors. Plus, it’s endlessly adaptable—try different cheeses, herbs, or add-ins and make it your own!